Zeytinyagli Taze Fasulye

5 from 9 votes

Turkish green beans cooked in olive oil with tomatoes and onion until soft. Serve them at room temperature as a side dish, a meze or a light lunch.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Appetizer, Main Course, Side Dish

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings: people

Calories: 173kcal

3 tablespoon olive oil
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
1 tablespoon tomato paste (optional, skip if you have red juicy summer tomatoes)
1 lb tomatoes, grated (450 g)
1 lb green beans (450 g)
½ tablespoon salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
¼ cup vegetable stock or water (60 ml, optional, skip if you have juicy ripe tomatoes)

Snap off the stem ends of the beans and pull off any strings along the sides. Cut them in halves if using fine French beans.
If you use a wider variety such as Romano beans or Pantheon beans, split them in half lengthways after snapping the stems off, then cut them into 2 or 3 pieces.
Place a Dutch oven or heavy-based pan on low heat, add olive oil and gently cook the onions along with the garlic until soft and translucent, about 10 minutes.
Add the tomato paste (optional) and cook for a minute, then add the grated tomatoes and cook for a few more minutes.
Turn the heat up to medium, then add the beans, salt, sugar, freshly ground black pepper, and vegetable stock or water (if using).
Bring the pan to a boil, lower the heat, put the lid on and gently simmer for an hour or until the beans are soft.
Take it off the heat and leave it to cool in the pan for 15 to 20 minutes before serving.

Use fresh, young green beans. Runner beans are traditional, but French beans, Romano beans or fine green beans work just as well.
Pull off any strings along the sides of the beans before you cut them.
Use ripe, juicy summer tomatoes if possible. Skip the tomato paste if your tomatoes are very red and juicy, and add a little sugar if they are sharp or if you are using canned tomatoes.
Cook the onions gently in olive oil until soft, but don’t let them brown too much.
Keep the lid on and simmer the beans gently until they are soft. The cooking time depends on the type and freshness of your beans.
Add a small splash of water or vegetable stock only if the tomatoes are not juicy enough.
Let it cool in the pan for at least 15 to 20 minutes. Serve it warm or at room temperature, with a drizzle of olive oil and a squeeze of lemon.
You can use frozen green beans. They cook faster and turn softer, so keep an eye on them.
This recipe is naturally vegan and gluten free.
Leftovers keep in the fridge for up to 5 days and in the freezer for up to 3 months. Serve cold, warm or at room temperature.